Hatch Green Chile Macaroni and Cheese with Bacon

Hatch Green Chile Macaroni and Cheese with Bacon

Author note: There is nothing fancy about this recipe. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. I warm my milk for about 3 minutes in a measuring cup in the microwave. The amount of green chiles and bacon used is up to you.

2 cups dry macaroni

2 tablespoon unsalted butter

2 tablespoons flour

1 1/2 cups whole milk, warmed

1 1/2 cups shredded manchego cheese

2 tablespoons crème fraiche

1 teaspoon kosher salt

1/2 cup Hatch green chiles (or more to taste)

cooked bacon, chopped

Boil the macaroni, strain and set aside.

In the same pan that the noodles were cooked in, add the butter and melt over medium heat.

Once the butter is melted, add the flour and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes.

Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes.

Add the cheese, crème fraiche and salt. Place the cooked macaroni, green chiles and bacon into the cheese mixture. Stir to combine. Serve warm.